Half-and-Half Spiced Beef and Chickpea Stew
A hearty stew combining half ground beef and half chickpeas, simmered with warming spices for a comforting meal. This middle eastern-inspired beef ready in about 45 minutes pairs ground beef, medium, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz ground beef
- 8 oz (1/2 can), drained and rinsed canned chickpeas
- 1 medium, diced onion
- 3 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
- Step 3: Add 8 oz ground beef to the pot and cook for 6-8 minutes, breaking it up with a spoon until browned and no longer pink.
- Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, stirring frequently.
- Step 5: Add 8 oz drained chickpeas and 2 cups beef broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until stew thickens slightly.
- Step 6: Stir in 2 tbsp chopped fresh cilantro just before serving for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-and-Half Spiced Beef and Chickpea Stew take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-and-Half Spiced Beef and Chickpea Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Half-and-Half Spiced Beef and Chickpea Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-and-Half Spiced Beef and Chickpea Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-and-Half Spiced Beef and Chickpea Stew?
Middle Eastern beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Lebanese Potato and Beef Stew with Spiced Tomato Sauce
Half-Spiced Beef and Chickpea Stew with Cumin and Paprika
Slow-Simmered Iraqi Okra and Beef Stew with Tomato Sauce
Slow-Cooked Beef Stew with Lebanese Baharat and Chickpeas
Beef Giniling Stew with Potatoes and Carrots
Slow-Cooked Beef with Regional Spice Blend
